Kanom Krok (coconut cakes)
Makes: 50 cakes
- 2 cups (500ml) coconut cream
- 3/4 cup + 1-2 Tablespoon rice flour
- 1 1/2 Tablespoon tapioca flour
- 1/4 cup finely grated coconut
- 1/4 cup caster sugar
- 1 Tablespoon finely ground jasmine rice
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 2 green onions, sliced thinly
Prep:15min › Cook:30min › Ready in:45min
- Mix all of the ingredients until the sugar is dissolved. You may have to add more rice flour after testing the batter.
- Heat up the kanom krok pan. When it is hot, wipe the divets several times with a well oiled cloth.
- The pan is ready when the batter is poured and it sizzles. The pan should not be smoking. Stir the batter and pour in 1 or 2 divets for testers. Cover and let cook for 5 minutes and check. The cake should be brown around the outside, but not burnt. Carefully take out the cakes by scraping around them with a spoon. If the cakes stick too much, add a tablespoon of rice flour and try again.
- Stir the batter every time you make a batch, because the rice flour settles to the bottom. Make sure the divets are well oiled before making a batch.
- Add a sprinkle of green onion to the cakes before covering. After the cakes are cooked, the hemispheres are usually placed on top of each other to make little spheres.
T i used mochiko sweet rice flour, do you think that would cause them to stick to my pan more? Should i have just used regular rice flour? They still were delicious!! - 20 Mar 2012